Marzipan Cake

by Ann on September 11, 2009

Marzipan Cake

Marzipan Cake

One word: glorious.  My family LOVES marzipan and so this cake tastes like rich, decadent, glorious marzipan!  Not the pre-wrapped dry and tasteless stuff easily found, but the moist and delicious variety – usually found at Italian bakeries.  When I made this cake, originally I was planning on making a yummy Scandinavian Almond Cake but with almond flour instead.  There is a local place called Little Scandinavia that sells this cute Scandinavian Almond Cake Pan with a recipe included and I’ve had it for a year or so – and then last week a wonderful friend of mine, Chris, brought the cake to bunco!  It was absolutely delicious and we all gobbled it up throughout the night.  That got me motivated to make something new!  I will share that recipe as well, but it’s not the one I made. 

As usual, I couldn’t just stop at changing flours and adding some more moisture.  I felt it would be amazing with coconut and lime.  My first botched attempt at this cake produced an amazing tasting though insanely oily and moist cake.  I ate some of it but since it was so oily I sadly threw out the batch after making myself sick for a day.  My second attempt, however, was successful!  It’s a very moist cake, so if you want it less moist, I think you can just omit the milk and it should turn out well.  Basically, this is a delicious gluten-free cake made unhealthy by excess sugar.  But – it is a delicious treat and eating a small slice will make you feel full and satisfied.  I think the protein in the almond and eggs are the filling culprits:)   You can hardly taste the coconut and lime – I think the lime adds a nice very slight tartness (the flavor comes out a little more after sitting) and the coconut blends in with the almond making it taste even more nutty – and somehow adds to the marzipan flavor. 


  • 1/4 cup butter
  • 1/4 cup coconut oil (I used Tropical Traditions brand – use a good brand with great coconut flavor for this)
  • 1 cup sugar (I used organic white)
  • 3 eggs
  • juice of 1/2 lime
  • grated rind of 1 lime – don’t need to get too crazy here
  • 1/4 cup milk or coconut milk (omit if you want less moisture)
  • 2 tsp almond extract
  • 2 cups almond flour (firmly packed)
  • 1/2 cup unsweetened shredded coconut
  • 1 tsp baking powder
  • few dashes of salt


  • Pre-heat oven to 350
  • Grease almond cake pan (or I think a bread pan should work just fine, just won’t be as pretty) – I used coconut oil spray to grease
  • Warm butter and coconut oil until softened to a little melty
  • Blend butter and coconut oil
  • Add remaining liquid ingredients and blend
  • Add dry ingredients and blend
  • Pour batter into pan
  • Bake about 30 minutes, then put foil loosly on top – at this point it should be browned on the edges
  • Bake another 25-30 minutes or until toothpick comes out clean and it doesn’t wiggle.
  • Allow cake to cool in pan and then invert and sprinkle with powdered sugar.  If you get excited and try to invert it too soon, the cake will break.  No one will blame you.

Chris made the recipe included which consists of: 1 1/4 cup sugar, 1 egg, 2 tsp almond extract, 2/3 cup milk, 1 1/4 cup flour, 1/2 tsp baking powder, 1 stick melted butter – bake at 350 for 40-50 minutes.   She also added sliced almonds to the bottom and it was wonderful – it added a roasted, nutty crunch.  I planned on adding the almonds but then got too excited and forgot about them.  Anyway, the original Scandinavian Almond Cake is slightly moist and heavy with a pure almond flavor.  My version has a major marzipan flavor and is more dense and filling.  They’re both delicious.

My two year old loved it but my husband thought it was a little bland.  I don’t understand how it’s bland at all since it tastes just like marzipan…but then again, he doesn’t get the allure of marzipan while I absolutely love it!  My parents and I didn’t think it was in the least bit bland, rather, it’s a pretty darn strong almond flavor!  So…if you don’t really like marzipan or are not sure about who you’re feeding this to…it may be best to stick with the original.  Otherwise, I think it’d be fun to play with this…try lemon instead of lime, omit the lemon/lime all together and just use milk and maybe more coconut, or even almonds inside the cake.  Any which way, I think it’s darn special.

{ 14 comments… read them below or add one }

1 cinnamonquill September 11, 2009 at 9:12 pm

Oh man, do you know how much I adore marzipan?! My grandma used to bring these solid marzipan pigs from Norway, and ohhhh how I loved them. This will definitely get made. Hey, do you use Bob’s almond flour, or the blanched almond flour that Elana recommends? This cake is brilliant. And I have that exact pan!

2 Laura Laurentiu September 11, 2009 at 9:34 pm

Beautiful cake!

3 Ann September 11, 2009 at 10:07 pm

CQ: Yep, I took Elana’s advice and bought the Honeymill almond flour:) That’s cool you have the same pan- you’re halfway there!:) What do you make with it?

4 sue September 12, 2009 at 8:25 am

I just had this for breakfast. It was fantastic !! YUMMY

5 Jen @ MaplenCornbread September 12, 2009 at 6:47 pm

I love marzipan too. This sounds perfect!!! Love the photo too.

6 isa September 13, 2009 at 12:31 am

What a beautiful cake!
I love marzipan and I will try this!

7 stephchows September 14, 2009 at 8:10 am

oh my! I read the title on this and couldn’t click fast enough to get to you! YUMMM!!!

8 cinnamonquill September 14, 2009 at 8:31 am

I have to order that flour…Is the texture a lot different than say, Bob’s Red Mill almond meal? I definitely must order some because I know you can’t substitute Bob’s for the Honeyville. Do you have any favorite Elana recipes?

As for the pan; I’ve used it for quick breads and cakes…but now I have a proper use for it!

9 Ann September 14, 2009 at 8:59 am

You know, I don’t know – I just bypassed the Bob’s and went straight to Honeyville. I’m almost out of my huge bag so thought of buying Bob’s just to see- but you do get sooo much for your $ by buying the Honeyvill so I may just re-order. I haven’t decided, but it would be a good experiment.
I think it’s the perfect pretty small cake pan! We devoured the marzipan cake though in two days:)

10 ingrid September 14, 2009 at 9:11 am

Yum, I haven’t made anything “almond” in a while. I haven’t every had marzipan but I’m thinking I’d like it!

Btw, I used a bottle of my Saucy Mama on marinating steak & shrimp. YUM, I like the nice kick it had and it smelled heavenly!

11 eatpress December 9, 2009 at 4:13 pm

This is THE BEST recipe ever! I never really considered making a marzipan cake and I have no idea why now! Amazing- mind if we post our version of the recipe with links back to you on our food blog??

12 Ann December 9, 2009 at 5:05 pm

Sure! I’d like to see your changes and what you thought:)

13 April November 9, 2010 at 11:05 am

I know you posted this over a year ago, but I just found it through foodgawker. I made it in a bundt pan, and it turned out great. Except for the fact that you were right–I got impatient and tried to invert it before it cooled, and it all fell apart. But it didn’t matter, because this is one of the best things I have ever eaten. Ever. I had to stop myself from eating the whole cake last night!

14 Ann November 12, 2010 at 10:15 am

Wow, thank you:) I haven’t made this in a while and I’m suddenly craving it too. Nobody can blame you for not waiting. It’s very difficult.

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